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Antimicrobial activity of cinnamon and clove oils under modified atmosphere conditions.
Int J Food Microbiol. 2006 Mar 15; 107(2):180-5.IJ

Abstract

Mixtures of cinnamon and clove oils were tested for inhibitory activity against important spoilage microorganism of intermediate moisture foods. Four fungal species (Aspergillus flavus, Penicillium roqueforti, Mucor plumbeus and Eurotium sp.), four yeasts species (Debaryomyces hansenii, Pichia membranaefaciens, Zygosaccharomyces rouxii and Candida lipolytica), and two bacteria species (Staphylococcus aureus and Pediococcus halophilus) inoculated separately on agar plates were sealed in a barrier pouch and exposed to essential oil volatiles under a modified atmosphere of low O2 (<0.05-10%) and high CO2 (20% or 40%), with the balance being N2. A. flavus and Eurotium sp. proved to be the most resistant microorganisms. Cinnamon and clove oils added between 1000 and 4000 microL at a ratio of 1:1 were tested for minimum inhibitory volume (MIV) against molds and yeasts. The gas phase above 1000 microL of the oil mixture inhibited growth of C. lipolytica and P. membranaefaciens; 2000 microL inhibited growth of A. flavus, P. roqueforti, M. plumbeus, Eurotium sp., D. hansenii, and Z. rouxii, while inhibition of A. flavus required the addition of 4000 microL. Higher ratios of cinnamon oil/clove oil were more effective for inhibiting the growth of A. flavus.

Authors+Show Affiliations

Matan N
Faculty of Agro-Industry, Department of Product Development, Kasetsart University, Bangkok 10900, Thailand. n.matan@massey.ac.nz
Rimkeeree H
No affiliation info available
Mawson AJ
No affiliation info available
Chompreeda P
No affiliation info available
Haruthaithanasan V
No affiliation info available
Parker M
No affiliation info available

MeSH

BacteriaCinnamomum zeylanicumClove OilColony Count, MicrobialDose-Response Relationship, DrugFood ContaminationFood MicrobiologyFood PackagingFood PreservationFood PreservativesFungiNitrogenOils, VolatileOxygenPlant OilsWaterYeasts

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

16266767

Citation

Matan, N, et al. "Antimicrobial Activity of Cinnamon and Clove Oils Under Modified Atmosphere Conditions." International Journal of Food Microbiology, vol. 107, no. 2, 2006, pp. 180-5.
Matan N, Rimkeeree H, Mawson AJ, et al. Antimicrobial activity of cinnamon and clove oils under modified atmosphere conditions. Int J Food Microbiol. 2006;107(2):180-5.
Matan, N., Rimkeeree, H., Mawson, A. J., Chompreeda, P., Haruthaithanasan, V., & Parker, M. (2006). Antimicrobial activity of cinnamon and clove oils under modified atmosphere conditions. International Journal of Food Microbiology, 107(2), 180-5.
Matan N, et al. Antimicrobial Activity of Cinnamon and Clove Oils Under Modified Atmosphere Conditions. Int J Food Microbiol. 2006 Mar 15;107(2):180-5. PubMed PMID: 16266767.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antimicrobial activity of cinnamon and clove oils under modified atmosphere conditions. AU - Matan,N, AU - Rimkeeree,H, AU - Mawson,A J, AU - Chompreeda,P, AU - Haruthaithanasan,V, AU - Parker,M, Y1 - 2005/11/02/ PY - 2005/03/15/received PY - 2005/06/20/revised PY - 2005/07/25/accepted PY - 2005/11/4/pubmed PY - 2006/4/18/medline PY - 2005/11/4/entrez SP - 180 EP - 5 JF - International journal of food microbiology JO - Int J Food Microbiol VL - 107 IS - 2 N2 - Mixtures of cinnamon and clove oils were tested for inhibitory activity against important spoilage microorganism of intermediate moisture foods. Four fungal species (Aspergillus flavus, Penicillium roqueforti, Mucor plumbeus and Eurotium sp.), four yeasts species (Debaryomyces hansenii, Pichia membranaefaciens, Zygosaccharomyces rouxii and Candida lipolytica), and two bacteria species (Staphylococcus aureus and Pediococcus halophilus) inoculated separately on agar plates were sealed in a barrier pouch and exposed to essential oil volatiles under a modified atmosphere of low O2 (<0.05-10%) and high CO2 (20% or 40%), with the balance being N2. A. flavus and Eurotium sp. proved to be the most resistant microorganisms. Cinnamon and clove oils added between 1000 and 4000 microL at a ratio of 1:1 were tested for minimum inhibitory volume (MIV) against molds and yeasts. The gas phase above 1000 microL of the oil mixture inhibited growth of C. lipolytica and P. membranaefaciens; 2000 microL inhibited growth of A. flavus, P. roqueforti, M. plumbeus, Eurotium sp., D. hansenii, and Z. rouxii, while inhibition of A. flavus required the addition of 4000 microL. Higher ratios of cinnamon oil/clove oil were more effective for inhibiting the growth of A. flavus. SN - 0168-1605 UR - https://www.unboundmedicine.com/medline/citation/16266767/Antimicrobial_activity_of_cinnamon_and_clove_oils_under_modified_atmosphere_conditions_ DB - PRIME DP - Unbound Medicine ER -